How to make caramel surprise cake step by step

Step 1 - preparations

• Line the baking pan with parchment paper.
• Preheat the oven to 170℃ (convection mode) or 180℃ (top-bottom mode).

Step 2 - preparing the chocolate sponge cake

• Whip the egg whites with sugar into a smooth, light, and very fluffy mass - I whip for a few minutes at the highest speed of the mixer.
  2 egg whites, 100 g sugar
  
• Add the egg yolks to the whipped egg whites and gently mix - with a kitchen whisk or at low speed of the mixer.
  2 egg yolks
  
• Sift the flour and cocoa through a fine sieve and add to the egg mixture in the bowl.
  70 g wheat flour - all-purpose, 10 g unsweetened cocoa
  
• Gently mix the batter with the sifted flour and cocoa.
  
• Transfer the batter to the prepared mold and spread an even layer over the entire bottom.
  
• Place the mold in the preheated oven and bake for about 12 minutes - until a dry skewer comes out clean.
• After baking, cool the cake.

Step 3 - preparing the mascarpone cream

• Pour cold water over the gelatin, mix, and set aside for a few minutes to swell.
  2 teaspoons gelatin
  
• Transfer the cream cheese to a large bowl, add the cream and sugar - whip at high speed until a thick cream is obtained.
  500 g mascarpone cheese, 500 ml heavy cream, ok 100 g powdered sugar
  
• Briefly heat the set gelatin in the microwave (about 10 seconds) until it becomes liquid.
  
• Add a large spoon of whipped cream to the gelatin and mix thoroughly.
  
• Pour the gelatin into the rest of the cream and blend thoroughly until combined.
  

Step 4 - assembling the cake

• Soak the sponge cake in the mold with water, sugar, and lemon juice.
  approx 100 ml water, 1 teaspoon sugar, 1 teaspoon lemon juice
  
• Spread about half of the mascarpone cream over the sponge cake.
  
• Arrange a layer of biscuits on the cream, gently pressing them down.
  approx 320 g biscuits
  
• Spread the dulce de leche (kajmak) mass over the biscuits and spread thoroughly.
  approx 500 g dulce de leche mass
  
• Layer the second layer of biscuits.
  
• Finally, spread the rest of the mascarpone cream.
  
• Chill the cake in the mold in the refrigerator for several hours to soften the biscuits.